960. SAUTEED BEET GREENS with MESQUITE BACON and CANDIED PECANS

yields 12 portions


1 lb. mesquite smoked bacon, diced and fried until fairly crisp (Reserve 1/2 the rendered grease to cook the greens in)
5 large bunches of beet greens, stems removed, well washed and cut into 1" thick strips
3 tablespoons raspberry vinegar
1 tablespoon garlic, crushed
1/2 cup chicken stock
2 cups whole candied pecans
salt and pepper to taste

Sauté the garlic and beet greens in the bacon fat, coating well. Add the chicken stock and cover with a lid for about 2 minutes until the greens are well wilted, then toss well adding the raspberry vinegar, the crisp bacon and the candied pecans. Place in a serving bowl and serve hot.


Candied Pecans

yields 2 cups

2 1/2 cup water
2 1/2 cup sugar
2 cup whole shelled pecans

Bring the water and the sugar to a rolling boil for 2 minutes. Toss the nuts into this syrup and bring back to a boil for 1 minute. Drain the nuts well and spread on a sheet pan lined with parchment paper and sprinkled with granulated sugar. Sprinkle more sugar on the nuts and let dry for 2 to 3 hours.


courtesy of: Janos Wilder, Janos Restaurant and J BAR, 3770 East Sunrise Street, Tucson Arizona 85718, (520) 615-6100 / adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989